Baked Alaska

Name: Baked Alaska
Yield: Serves 4 to 6
Ingredients: 1 (16-ounce) homemade or, store-bought pound cake, thawed and cut into 1/4-inch thick slices, with edges trimmed; 2 tablespoons plus 1 cup (7¾ ounces), sugar, divided; 3/4 cup, water; 2 pints, ice cream or sherbet, softened; 4 , large egg whites; 1/4 teaspoon, cream of tartar; pinch, table salt; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country August/September 2006

Desserts or Baked Goods

Frozen Desserts

Cakes

Great American Cakes

At first glance, this cake may look like a giant snowball, but tap under that thick layer of toasted meringue and you've struck gold-ice cream encased in tender pound cake.

SERVES4 to 6

WHY THIS RECIPE WORKS

Baked Alaska is a clever combination of hot and cold—toasted meringue encircling frozen ice cream—but it’s also a restaurant staple that’s not often recreated in home kitchens. We wanted a Baked Alaska recipe that was foolproof for the home...

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